Macaroni with sugar snap peas, cherry tomatoes and pancetta

Name: Macaroni with sugar snap peas, cherry tomatoes and pancetta
Cook time: 30 min
Cuisine: Italian
Ingredients: 4 tbsp extra virgin olive oil; 1 onion, peeled and finely diced; 2 cloves garlic, minced; 2 tbsp pancetta, finely diced; 250g cherry tomatoes, washed and each cut in half; 1/4 cup tomato passata (puree); 350g sugar snap peas, well washed and strings removed; Salt and pepper, to taste; 1/4 cup parsley, finely chopped; 500g macaroni or other similar tubular pasta

STEVE MANFREDI

October 18, 2011

Macaroni with sugar snap peas, cherry tomatoes and pancettaMarco Del Grande

Time:< 30 mins

Sugar snap peas This versatile, easy-to-prepare green adds crunch to a variety of dishes.

Ingredients

4 tbsp extra virgin olive oil
1 onion, peeled and finely diced
2 cloves garlic, minced
2 tbsp pancetta, finely diced
250g cherry tomatoes, washed and each cut in half
1/4 cup tomato passata (puree)
350g sugar snap peas, well washed and strings removed
Salt and pepper, to taste
1/4 cup parsley, finely chopped
500g macaroni or other similar tubular pasta

Method

Heat olive oil in a pan and lightly fry onion, garlic and pancetta for a minute or so. Add cherry tomatoes and passata and simmer for 5 minutes. Add sugar snap peas and a couple of good pinches of salt. Simmer for a further three minutes until peas are tender. Add parsley and pepper. Remove from heat. Cook pasta, drain and toss with sauce. Serve with plenty of freshly grated parmesan.

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